16 corn tortillas
15 oz. can chile con carne (with or without beans)
16 oz. Pinconning cheese (Colby may be used)
1 med. to lg. onion
Oil

Soften tortillas by placing each one briefly in hot oil. Make pile on plate. While tortillas are cooling, grate cheese and chop onion. Fill each tortilla with desired amount of cheese and onion in center. Roll each tortilla and place seam down side by side in a microwave dish. See note below.

Heat chili con carne with 2-4 tablespoons of water (for easier pouring). Pour hot chili con carne over enchiladas. Sprinkle any leftover cheese and onion over chili. Microwave on medium high, covered 6-8 minutes. Cheese should be completely melted and enchiladas soft. Serve with shredded lettuce and diced tomatoes over enchiladas. A nice dish to serve on the side is Spanish rice.

NOTE: Enchiladas may be placed covered in a 350 degree oven for 10- 15 minutes or until cheese is melted.